The diverse benefits of fermented colostrum

But the story doesn't end here. The combination of kefir cultures with colostrum creates a truly impressive synergy. The microorganisms in the kefir culture act like tiny bioreactors, forming a wealth of bioactive peptides that are only found in fermented colostrum. These small but powerful biopeptides play a significant role in the human body and give fermented colostrum extraordinary strength.

Kefir-fermented colostrum: A Quin-biotic dietary supplement

Through the 48-hour fermentation of high-quality European full-fat colostrum, which contains at least 20% immunoglobulins, a remarkable transformation occurs. The addition of traditional kefir grains from Romania further enhances this process.

The resulting product is more than just fermented colostrum; it has transformed into a unique food source. More than 300 new, unique bioactive peptides have emerged, and a quin-biotic (5-component) supplement has been created that combines prebiotics, probiotics, parabiota, postbiotics, and probiotic therapeutics.

Please note that this is not an isolated formulation of individual compounds. Kefir-fermented colostrum owes its effectiveness to the symbiosis and synergy of colostrum and kefir. The complex interaction during fermentation reveals the full potential of natural foods.

The Impressive World of Bioactive Peptides

The fascinating properties of food peptides are increasingly recognized. These bioactive peptides, which are abundant in kefir-fermented colostrum, go beyond the mere nutritional value of amino acids. They act as true signaling molecules and regulate important bodily functions in various ways.

Tradition and Modernity: The Evolution of Fermented Dairy Products

The history of human interaction with milk is rich in mysteries and wonders. The transition from hunter-gatherer communities to agricultural communities may have been facilitated by fermented foods and beverages. In many cultures, these products are still an important part of the diet today.

Fermented Dairy Products: A New Perspective

Fermented dairy products are fundamentally different from non-fermented ones. Through the fermentation process, regular milk transforms into a completely different food. The conversion of lactose, the enrichment of milk, and the reduction of undesirable components make fermented dairy products a valuable and well-tolerated nutritional resource.

An innovative concept: Kefir-fermented colostrum

Kefir, the king of fermented foods, also imparts this transformative power to colostrum. The result is astonishing:

• Kefir-fermented colostrum contains over 65 times more low molecular weight peptides.
• It has 4.6 times more healthy fats.
• Lactose content is 66 times lower (5.5 mg per capsule).

This fusion of colostrum and kefir opens up a completely new dimension of food supply.